I like this lasagna recipe because it’s fairly simple and uses ricotta cheese instead of cottage cheese. Source: Kraft Food & Family Magazine

Ingredients

• 1 container (15 oz.) part skim ricotta cheese
• 2-1/2 cups shredded mozzarella cheese, divided (I usually end up adding more because I love cheese)
• 1/2 cup 100% grated Parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 can/jar (26 oz.) spaghetti sauce (I like Hunts or Paul Newman’s myself)
• 1 lb. mild Italian sausage, browned, drained (may substitute with ground beef)
• 1 cup water
• 12 lasagna noodles, uncooked

Directions:

1. Preheat oven to 350°F. Mix ricotta cheese, 1-1/4 cups of the mozzarella cheese, 1/4 cup of the Paremsan cheese, parsley and egg until well blended; set aside.
2. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. (This will yield about 5 cups of sauce)
3. Place 1 cup meat sauce on bottom of 13×9-inch baking dish. (This way the noodles won’t stick to the pan)
4. Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish (this way the noodles won’t stick to the pan); top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
5. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
6. Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Yields 6 servings.